Barbecued Pork With Eileen Recipe

• 2 1/2 lb lean boneless pork loin
• 1/4 c. honey
• 3/4 x wet (or possibly red) preserved bean curd cake (3/4 ounce)
• 2 Tbsp. Mei Kuei Lu Chiew or possibly gin see * Note
• 4 1/2 tsp dark soy sauce
• 4 1/2 tsp soy sauce
• 4 1/2 tsp oyster sauce
• 4 1/2 tsp hoisin sauce
• 1/2 tsp Chinese five-spice pwdr
• 1/4 tsp salt
• 1 pch freshly-grnd white pepper

1. * Note: Mei Kuei Lu Chiew is a liqueur made from fermented rose petals mixed into a sorghum base.
2. Cut pork into lengthwise strips 2 inches wide and 1-inch thick.
3. Using a small knife, pierce the meat repeatedly at 1/2-inch intervals to help tenderize it.
4. Place pork strips in a single layer at bottom of a small baking pan.
5. Combine honey, wet preserved bean curd, Mei Kuei Lu Chiew, dark soy sauce, soy sauce, oyster sauce, hoisin sauce, five spice pwdr, salt, and pepper in a small bowl.
6. Pour over pork.
7. Turn to coat.
8. Cover with plastic wrap, and marinate, refrigerated, for at least 4 hrs or possibly overnight.
9. Heat oven to broil.
10. Unwrap baking pan, and place in broiler about 4 inches from heat.
11. Broil till cooked through, 15 to 35 min (depending on the heat of your broiler).
12. The pork should be turned 3 or possibly 4 times while it cooks.
13. If the sauce dries out, add in some boiling water to pan.
14. When meat is cooked, remove from pan, use immediately; or possibly allow to cold, and chill till ready to use.
15. This recipe yields 2 1/2 pounds.
16. Yield: 2 1/2 pounds

pork loin, honey, curd cake, mei, soy sauce, soy sauce, oyster sauce, hoisin sauce, pwdr, salt, white pepper

Taken from cookeatshare.com/recipes/barbecued-pork-with-eileen-78702 (may not work)